I love bread. There’s no if, ands or buts about it, I LOVE bread. If there is bread on the table I’m going to eat it. If there’s bread baking, I’ll wait for it. For me a loaf of homemade bread straight out of the oven slathered with a little butter is heavenly.
With a drizzle of good extra virgin olive oil, swoon. Add some herbs to that olive oil and back off. Hello my name is Paula and I am a full blown carbaholic. Glad I got that off my chest.
Making bread isn’t as hard as you would imagine. Yes it is time consuming but anything worth it always is. This recipe is easy. It is indeed no knead as the title says. Almost too good to be true but it’s for real. This recipe has been around for years and there is a reason for it. It works.
I baked this loaf in my 6 3/4 Oval Le Creuset for a change. Typically I use my round 6 quart. Either way you’re going to have a crusty loaf of homemade bread that your friends and family will swear you picked up from the bakery.
Once you have baked that gorgeous loaf of bread you’re going to need to slice it. See that knife? Sexy isn’t she. It’s a SUPER BREAD KNIFE from New West Knifeworks. “Though called a super bread, it is much more than just a bread knife. This is the ultimate slicer for meats, tomatoes, gravalax, and any other soft food that tends to crush when cut with a straight edged knife. Because the edge cuts so aggressively, many chefs use this as their primary knife for prep work as it will cut through a crate of vegetables with virtually no effort.”
If you’ve been reading my blog for any amount of time you know I love those knives. They’re the only knives I use. Period. They’re 100% American made and they’re committed to manufacturing here in the US and hope to grow into the premier maker of fine American chef knives and make a knife that will surpass even the big Japanese and German brands. These knives cut through anything like it was butter. A good knife is worth it’s weight in kitchen gold. And these are GOOD knives. These are GREAT knives. Can you tell I love them? Now would you like to try and win some?
You can learn anything and everything you’ve wanted to know about my beloved Fusionwood Knives.
Disclaimer: This post is sponsored by New West Knifeworks. Opinions are my own. Always have been. Always will be.
- 3 cups bread flour
- 1/4 teaspoon regular yeast
- 1 1/4 teaspoon salt
- 1 1/2 cups lukewarm water
- Mix all ingredients in a large mixing bowl. Cover with a towel (or plastic wrap) and leave in a warm spot for 6-8 hours (or even overnight) to rise.
- Form dough into a ball by stretching and pinching it at bottom (dough will be very sticky - use floured hands)
- Place on a piece of parchment paper. Cover with towel and allow to rise for 1 hour (or until it doubles in size)
- Place French Oven into oven and preheat to 450 degrees.
- When dough has doubled in size place it into French Oven. Cover and bake for 30 minutes.
- Remove lid and cook for additional 15 minutes until crust is golden.
- Allow bread to cool before slicing.
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- Duralex 100010 Made In France Lys Stackable 10-Piece Bowl Set
- OXO 11132000 Good Grips Stainless Steel Measuring Cups with Magnetic Snaps
- OXO 11132100 Good Grips Stainless Steel Measuring Spoons with Magnetic Snaps
- Le Creuset Signature Oval Dutch Oven LS2502-3178, 6.75 qt, Indigo
- PaperChef Natural Release Coated Non-Stick Culinary Parchment Paper, (1) 205 sq ft roll (15 in x 164 ft)